Wiener Schnitzel (German Style Veal Cutlet) vs Cotoletta alla Milanese (Milanese Veal Cutlet)

Both cutlets pair veal with egg, breadcrumbs, butter and a lemon wedge, yet they eat very differently. The Wiener Schnitzel uses veal pounded to just 3-4 mm, coated in flour, egg and lightly pressed crumbs, then fried in hot fat and basted so the breading puffs into a crisp, airy shell. The Cotoletta alla Milanese keeps a bone-in chop about 1.5-2 cm thick, skips the flour and presses the crumbs on firmly for a thick, even crust fried in browned butter with a nutty flavor. A squeeze of lemon brightens both at the table.